Today is National Gin and Tonic day, and we’ve got an exceptionally Canadian way to celebrate, with Valley of Mother of God Dry Gin.
Made locally in Ontario and born from the aromas and flavours of the wild Canadian landscape, award-winning Valley of Mother of God Dry Gin is elegantly smooth and deliciously complex. A 10th generation Master Distiller from London, England, helped craft this luxury gin from a mélange of 20 indigenous plants, herbs and classic gin botanicals. With Canadian provenance and British heritage, this unique expression of character and refinement is heavenly sipped neat, but its versatility in cocktails is where it truly stands apart.
Valley of Mother of God Dry Gin has been crafted into 2 flavour profiles that both gin novices and aficionados can enjoy. Canadian Wild Juniper features notes of soft juniper, apple, cranberry, black walnut and rosemary unfold on the palate. Classically styled, this gin showcases a vast array of flavours with a satisfyingly earthy and warming finish. Sipped neat, with just a dash of water, Valley of Mother of God is deliciously smooth and complex. Then, just this month, Valley of Mother of God came out with Maplewood Smoked Juniper. Locally made, this gin features a uniquely rugged meets elegant flavour profile, giving Canadians a new distinctive way to enjoy their favourite gin cocktails.
Check out these truly transcendent recipes, and make Valley of Mother of God Gin your spirit of choice this Gin and Tonic Day. And as always, please drink responsibly.
THE PINKERTON G&T
Ingredients:
65 mL Valley of Mother of God Maplewood Smoked Gin
150 mL Fever-Tree Premium Tonic Water
2-3 dashes Angostura Bitters
Garnish: Wedge of Grapefruit & Pink Peppercorns
Instructions:
1. Fill a gin balloon glass 3/4 full of ice then stir gently for 15 seconds with a bar spoon to chill the glass. Pour away any liquid from the melted ice.
2. Top up the glass with more ice then add the Smoked Gin to coat the ice as you pour. Add the tonic, pouring slowly to keep its fizz.
3. Add 2-3 dashes of Angostura Bitters
4. Gently squeeze grapefruit wedge over ice to add a splash of juice and place in glass. Sprinkle cocktail with pink peppercorns. Enjoy!
IN THE HILLS G&T
Ingredients:
65 mL Valley of Mother of God Maplewood Smoked Gin
150 mL Fever-Tree Premium Tonic Water
Garnish: Blackberries & Bay Leaf
Instructions:
1. Fill a gin balloon glass 3/4 full of ice then stir gently for 15 seconds with a bar spoon to chill the glass. Pour away any liquid from the melted ice.
2. Top up the glass with more ice then add the Smoked Gin to coat the ice as you pour. Add the tonic, pouring slowly to keep its fizz.
3. Add blackberries and bay leaf to the cocktail and stir. Enjoy!
THE HARTLEY G&T
Ingredients:
65 mL Valley of Mother of God Dry Gin
150 mL Fever-Tree Premium Tonic Water
10 mL Campari Aperitivo
5 mL Freshly Squeezed Orange Juice
Slice of Orange or a twist to garnish
Instructions:
To a chilled glass, add lots of ice, Valley of Mother of God gin and slowly pour the tonic down the spiral of a cocktail spoon to retain its effervescence. Finally add Campari Aperitivo, freshly squeezed orange juice and garnish. Enjoy!
SPANISH-STYLE GIN TONICA
Ingredients:
65 mL Valley of Mother of God Dry Gin
150 mL Fever-Tree Premium Tonic Water
Aromatics: Charred lemon, black peppercorns, coriander seeds, fresh rosemary sprig
Instructions:
1. Heat a cast iron fry pan or heavy non-stick pan on high. 2. Cut the lemon into quarters and place cut side down in the hot pan. Once lemon is charred, turn to char the other cut edge. Remove from the pan and set aside to cool.
3. Put the rosemary, coriander seeds and gin into a cocktail shaker. Use a wooden spoon to lightly bash the aromatics.
4. Place lots of ice into a balloon glass.
5. Pour gin into the glass and top up with tonic water.
6. Garnish with a small pinch of whole black peppercorns and a sprig of fresh rosemary rolled between the hands to release the oils.
Nadia Elkharadly
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